El Mirage Bakery
B°12329 Nw Grand Ave, El Mirage 85335
Food Establishment - Eating & Drinking · Permit FD-32252
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Jul 1, 2026Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed packages of raw sausage stored over ready to eat food items in the reach in cooler behind the front counter and the reach in cooler by the cook line.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed TCS meat/cheese stuffed bread rolls with internal temperature of 88F cooling at ambient temperature covered with plastic wrap on a speed rack. The person in charge stated the bread rolls were made and placed for cooling less than 2 hours ago.
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3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The person in charge placed the bread rolls in the freezer for rapid cooling. Corrective Action: Corrected at time of inspection.
Feb 2, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Oct 22, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 24, 2025Routine4 priority3 foundation2 coreD°
Predefined Comment: No County legal action will result from this inspection.Observed establishment maintain back door propped open and significant evidence of pest activity from droppings along the back wall between the back door and water heater. Discussed outer openings to protect from pests and certified pest control services.
Inspector's notes
Observed no certified food protection manager onsite at the time of inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed no bodily fluid kit or written procedures for cleaning bodily fluids.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided written procedures to operator via email. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed employee handle cash at the front register then handle food equipment and serve food without washing hands or utilizing gloves. Observed employee handle personal cell phone between prepping food and handling food equipment, then leave the premises and return to work to continue handling food and food equipment all without washing hands or wearing gloves.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed raw shelled eggs stored over cooked chicken tamales and containers of fruit filling/icing.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed plastic bags re-used for refilling icing/filling stored as clean with food residues and debris.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed employee warewashing and air drying without sanitizing food contact surfaces. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked meat and cheese stuffed pastries with internal temperature of 72F stored at ambient on the prep table behind the front counter. The person in charge stated the food items had been removed from the reach in cooler to be stored at ambient less than 2 hours ago.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed containers of pesticide stored under the three compartment sink next to detergents for warewashing.
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7-202.11 - Priority Foundation: Restriction-Presence and Use Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed establishment utilize latex gloves for food handling.
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MCEHC Chap. 8, Sec. 2, Reg. 5a - Latex gloves may not be used in direct contact with food. Predefined Comment: Latex gloves are not approved for food handling. The perosn inc charge discontinued use of latex gloves at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed no covered receptacle in the women's toilet room.
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5-501.17 - Core: Toilet Room Receptacle, Covered Predefined Comment: Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Apr 9, 2025RoutinecleanA°
No County legal action will result from this inspection.Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
2024
Dec 10, 2024RoutinecleanA
No County legal action will result from this inspection.Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
Oct 30, 2024Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.//Operator has elected to increase their class from 3 to 4. //Discussed the usage of reach-in unit as a non-TCS food unit until it can be replaced.
Oct 29, 2024Routine2 priority1 foundationC°
No County legal action will result from this inspection.Due to the increase of advanced food preparation food items (cooling: Menudo, salsas, pazole, birria, corn, tamale beef and chicken), the permit may be required to increase from a class 3 to a class 4 food permit. Class 3 E&D permits may cool 2 or less food items, while a class 4 E&D permit may cool 3 or more food items. Establishment shall choose to either reduce the food items being cooled back to 2 or less food items or have the permit class increase to a class 4 E&D food permit. Will follow up with establishment’s decision during re-inspection on 10/30/24.//Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
Inspector's notes
Observed pots with lids containing cooked then cooled food items in a reach-in refrigeration unit with an internal temperature of 45-47*F. Internal temperature of food items taken with internal probe thermometer. Ambient temperature of unit measured with min/max thermometer registered 47*F. Per PIC all food items were cooked then cooled over the weekend but they could not verify if the internal temperature was cooled to 41*F or below. Cooled food items include; menudo, salsas, pazole, birria, and pig feet. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed TCS food items with an internal temperature of 47-51*F in a reach-in and walk-in refrigeration unit. Internal temperature of food items taken with internal probe thermometer. Ambient temperature of units measured with min/max thermometer registered 45-47*F. TCS food items included cream cheese, milk, butter, whole-shelled eggs, ground cheese and sour cream. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed a walk-in and reach-in unit containing TCS food with an ambient temperature of 45-47*F. Ambient temperature of unit measured with min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to 24hr re-inspection on 10/30/24.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Apr 3, 2024Routine1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct by next Routine Inspection. Third consecutive violation.Inspected with Spanish Liaison RS#1479.Inspection rights reviewed with Maria H.Inspection report emailed.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación. Si no está seguro si su dirección de correo electrónico es correcta, puede:•Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov(instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov(instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov(comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 0,Signer: Maria Huerta
Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cut melons, meat sandwiches, flan, jello with milk dessert, and masa in customer self service refrigerator with no made on or discard dates. PIC stated that all the items were made either Sunday or Monday (1-2 days prior to inspection). PIC will mark all items with the correct made-on date. All temperature control for safety foods must be marked with a made on or discard date. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Repeat Violation Core-3-602.11, C: Food Labels Bulk masa, flan, and jello with milk desserts with no food labeling in the customer self service fridge. Reviewed labeling procedures with PIC. Basic food labeling requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Correct by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
2023
Sep 11, 2023Routine1 priority1 foundation1 coreB
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection.No County legal action will result from this inspection.2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct by next Routine Inspection. Second consecutive violation.Inspected with Spanish Liaison RS#1479.Inspection rights reviewed with Maria H.Inspection report emailed.Discussed thermometers, general cleaning, and equipment replacements.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación. Si no está seguro si su dirección de correo electrónico es correcta, puede:•Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov(instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov(instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov(comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Embargo Lbs: 8,Food Manager Licenses: 0,Signer: Maria Huerta
PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Menudo and chicken pozole with internal temperatures between 49 degrees F and 57 degrees F were cold holding in reach-in cooler next to the dish washing area. Ambient temperature of the unit was 40 degrees F using a min/max thermometer. PIC stated that items were reheated last night and then placed into the reach-in unit to cool. Items were covered and temperatures were not taken to verify that the items had cooled to below 41 degrees in the correct time frame. Both items were discarded. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F in 4 hours. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cut fruits, flan, jello with milk dessert, and masa in customer self service refrigerator with no made on or discard dates. PIC will mark all items with the correct made-on date. All temperature control for safety foods must be marked with a made on or discard date. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection
Core-3-602.11, C: Food Labels. Bulk masa, flan, and jello with milk desserts with no food labeling in the customer self service fridge. Reviewed labeling procedures with PIC. Basic food labeling requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Correct By: Correct Prior To Next Routine Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →